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Are you a creature of habit in the kitchen and at the grocery store? Do you reach for the same carrots and celery for snacks, bagged greens for salads, and frozen veggies for dinnertime sides? It’s time to break out of your food rut. Learn a few basic cooking techniques, then head to the produce aisle and pick out something new. With very little time and effort, you can create crave-worthy veggie side dishes every night of the week.

Note: The smaller you cut your vegetables, the faster they will cook. Aim for bite-size pieces unless noted below. No matter how large or small your pieces are, be sure they are the same size to avoid uneven cooking.

For each cooking technique, you’ll need four cups prepared vegetables to yield four servings. If you’re cooking for fewer people, you can adjust the amounts or save extras for future meals.

Stir-fry

How to: Add 2 teaspoons olive oil to a skillet set over medium-high heat.When the pan is hot, add the chopped veggies.Cook, stirring often, until the veggies are tender yet crisp.For flavor add one of the following:

How to: Preheat the oven to 425 degrees.Cut your vegetables into uniform pieces.Spread the vegetables in a single layer on a baking sheet.Drizzle on 2 teaspoons oil, sprinkle with pinch of salt and pepper, and 1 tablespoon dried herbs.Roast, stirring halfway through the cooking process:

Spritz the vegetables with cooking spray, dip in the egg whites, then the bread crumb mixture.Place vegetables in a single layer on the baking sheet.Bake for 20 minutes, flipping the vegetables once, until the crust is golden brown.Serve with a dipping sauce such as salsa, hummus, pesto or tomato sauce.Good for: green beans (no need to slice), eggplant, squash, onions, mushrooms or asparagus

How to: Slice the vegetables.For the microwave: Place veggies in a microwave-safe dish with a tight-fitting lid. Add 1/4 cup water, cover and cook on high for 3-5 minutes.For stove top steaming: Place veggies in a saucepan with a tight fitting lid, using a steamer basket if you have one. Add 1/4 cup water and cover. Cook on medium-high for 5-7 minutes, until the vegetables are crisp and bright yet slightly tender.To add flavor, add 1 bay leaf or 2 lemon slices to the cooking water.Good for: green beans, broccoli, cauliflower, carrots, snow pea pods, zucchini and summer squash

Grill

How to: Preheat an indoor or outdoor grill to medium.Slice vegetables into 1/2 inch thick slices or strips.Brush with reduced-fat Italian salad dressing or balsamic vinegar.Grill for 5 minutes until the vegetables are crisp yet tender.Good for: asparagus, eggplant, spring onions, bell peppers, zucchini, summer squash, eggplant, mushroomsNote: Use a grill basket or skewers for small vegetables on an outdoor grill to prevent them from falling through the grates.

How to: Preheat the oven to 350 degrees.Place your chopped veggies on a sheet of aluminum foil or parchment.Add flavor by:

Sprinkling with 1 tablespoon finely chopped basil, oregano or parsley

Layering 4 lemon slices on top veggies or

Adding 1 tablespoon balsamic vinegar

Fold and seal the foil or parchment around the veggies to form a packet. Place on a baking sheet and bake for 20 minutes until the vegetables are tender yet crisp.Good for: sugar snap peas, green beans, broccoli, cauliflower, carrots, celery and mushrooms